dinner

Dinner is served Tuesday - Thursday from 5:30 p.m. - 9:00 p.m. and Friday and Saturday evenings from 6:00 p.m. - 10:00 p.m.

To make a dinner reservation call 817.877.0700

Veg = Vegetarian. No meat or fish.
GF = Gluten free
We are not a gluten-free kitchen.

 

salads

House Wedge 8. GF
Tomatoes, bacon crumbles and gorgonzola dressing.

Greek Wedge 8. Veg GF
Tomatoes, cucumbers, kalamata olives and feta topped with our green onion feta dressing.

Lili’s Spinach Salad 8. Veg
Baby spinach tossed with house made tomato-basil relish and shredded parmesan. Red wine parmesan vinaigrette.

Tabouleh 8. Veg
Cracked wheat with diced tomatoes, green onions, bell peppers, cucumbers and parsley in a lemon-olive oil vinaigrette.

Bulgher & Berries 8. Veg
Cracked wheat, cranberries, dried cherries, banana chips, pistachios and cilantro in citrus vinaigrette.

Asian Salad with Salmon 20.
Chilled green tea soba noodles (buckwheat), slaw,edamame, roasted tomatoes and Asian citrus vinaigrette.Topped with grilled salmon and crispy wontons.

Sesame Seed Ahi Tuna (Chilled) 18.
Seared rare with sweet soy and black and white sesame seeds. Served with pickled ginger and Lili’s smoky slaw.

small plates

Gorgonzola Fries 13. Veg GF
Award-winning! Seasoned waffle fries topped with gorgonzola cheese crumbles, green onions and cracked black pepper.

Shrimp and Crab Fried Green Tomatoes 15.
Cajun seasoned green tomato slices, breaded and served crispy. Topped with shrimp and crab remoulade.

Asian Crab Cakes (3) 15.
Lemongrass and lime leaf give these cakes their unique and great flavor. Served with Lili’s smoky slaw.

Calamari 14.
Lightly breaded calamari served with blood orange aioli and Lili’s smoky slaw.

Texas Armadillo Egg 14. Veg
Whole avocado stuffed with spinach, mushrooms, onions and cream cheese. Crispy panko coating and flash fried. Served with black bean hash and tostado chips.

Bacon Wrapped Quail 16. GF
(4) Boneless, bacon-wrapped and jalapeño stuffed quail breast grilled in Lili’s BBQ sauce and seasoning. Served with Lili’s smoky slaw.

Apricot Jalapeño Brie 13. Veg GF
Warm creamy brie topped with apricot coconut glaze, pecans and smoky jalapeño relish. Served with grilled focaccia bread.

Duck Sausage Bites 13.
(6) Bacon-wrapped and brown sugar rubbed bites. Served with Lili’s Asian pasta.

Thai-Spiced Pork Dumplings 12.
(8) Crispy dumplings served with red cabbage hash.

Lili’s House Nachos 11.
Pita chips topped with Gorgonzola, bacon, tomato, and green onions. Served with avocado and jalapeños.

large plates

Elk Sausage & Pappardelle Pasta 28.
Tossed with roasted fennel, shaved parmesan, pappardelle pasta and saffron cream sauce.

Green Chile Pork Loin 24.
Lightly breaded, pan-grilled pork loin, topped with peppered white gravy and tomatillo sauce. Served with smoked gouda creamed corn.

Tenderloin Medallions 29. GF
Perfectly seasoned and topped with sliced pears and gorgonzola. Served with whipped potatoes.
+ Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

8 oz. Filet 38. GF
Center cut Angus tenderloin filet cooked to your specs and served with whipped potatoes and spinach sauté.
+ Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

Herb Crusted Ribeye Au Poivre 36. GF
Cracked pepper, chili and cumin crusted ribeye cooked to your specs. Topped with brandy peppercorn sauce, served with whipped potatoes and asparagus.
+ Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

Grilled Lamb Rack 29. GF
Grilled and topped with cherry-rosemary compote. Served with rosemary polenta.

Smoky Stuffed Chicken 24.
House smoked chicken breast stuffed with tamale and cornbread dressing. Topped with mushroom jus and served with smoked gouda creamed corn.

Lemon Chicken and Shrimp 24.
Marinated chicken breast lightly breaded and grilled. Served in a light lemon sauce with capers, roasted red peppers, pappardelle pasta and two lemon pepper seasoned prawns.

Basil Tomato Haddock 24.
Lightly dusted haddock filet grilled and topped in a mildly spicy tomato-basil cream sauce. Served with roasted corn and poblano risotto.

Seafood Ragout 28.
“Cioppino-style” crab, shrimp, calamari and scallops sautéed in a saffron, cumin seed and fresh basil tomato base atop pappardelle pasta, topped with shaved parmesan.

Chipotle Shrimp Scampi 26. GF
(5) Grilled prawns in spicy chipotle butter served with roasted corn and poblano risotto.

Double Lobster Ravioli 28.
Lobster-filled ravioli tossed with crab and truffle cream sauce, served over wilted spinach, mushrooms and topped with tempura lobster bites.

Coffee Crusted Salmon 27. GF
Grilled herb and coffee crusted filet, topped with a Kahlua-vanilla bean reduction. Served with Lili’s rice and asparagus.

Crab-Stuffed Tilapia 24. GF
Tilapia filet stuffed with a mix of crab and vegetables, baked in a light lemon cream sauce, served with roasted corn and poblano risotto.

Lili’s Seafood Trio 27.
Thai chile-glazed salmon, 2 apricot-glazed prawns and one Asian crab cake, served with Lili’s rice.

Macaroon Flounder 23.
Coconut and macadamia nut-crusted flounder, topped with honey-ginger lime sauce. Served with Lili’s rice and asparagus.

vegetarian

Harvest Gnocchi 18. Veg
Sautéed gnocchi with sweet potatoes, roasted tomato, spinach and a sweet and savory spice blend. Topped with a touch of smoked gouda cheese.
+ Add salmon, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

Hazelnut and Rosemary Farro Alfredo 18. Veg
Italian wheat grain tossed with our house made creamy hazelnut alfredo, spinach, snow peas and house smoked applewood Cremini mushrooms. Topped with roasted hazelnuts and shaved parmesan.
+ Add salmon, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

Tomato Tart Provençal 18. Veg
Pastry dough tartlet filled with roasted tomatoes, balsamic caramelized onions, Herbes de Provence, ricotta and grated sage derby cheese. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.

Fresh off the Farm 18. Veg GF
Grilled seasonal veggies.
+ Add salmon, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

Quinoa Stuffed Poblano 20. Veg GF
Roasted poblano pepper stuffed with a spicy mix of quinoa and vegetables, then topped with a green chile tomatillo sauce and queso fresco. Served with rosemary polenta.

Toasted Ravioli 18. Veg
Four large, lightly toasted cheese ravioli, topped with pesto and cherry compote. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.

from the grill

Served on jalapeño cheese bun with fries. Add cole slaw or Gorgonzola Fries for an additional 1.5

Lili’s House Burger 15.
1/2-lb burger with Gorgonzola dressing, bacon and tomato.

Poblano Burger 15.
Roasted poblano filled with melting jack and cheddar cheeses and bacon. Served atop our 1/2-lb. burger with tomatillo-ranch spread.

Three Cheese Burger 15.
Swiss, cheddar and American, served atop our 1/2-lb burger with lettuce and tomato.

sides

6. each
Whipped Potatoes
Smoked Gouda Creamed Corn
Maple-Bacon Brussels Sprouts
Grilled Asparagus
Roasted Corn and Poblano Risotto
Rosemary Polenta
Lili’s Smoky Slaw